ABSTRACT
Sweet potato (Ipomoea batatas L.) is one of the most important food crops that belongs to the family Convolvulaceae and is cultivated all over the world. It is a tuberous rooted perennial, usually grown as an annual crop, which is now grown extensively in a wide range of environments. Sweet potato flour and starches are also used in the production of various types of food products like soup, sauces, and noodles. The starch isolation method affects the physicochemical properties of the starch. An alkali steeping method with 0.2% NaOH for sweet potato starch isolation was used by Lee and Song et al. Chemical modification involves the introduction of functional groups into the starch molecules, resulting in marked changes in starch physicochemical properties. In sweet potatoes, the antioxidant activities have been mostly accredited to their betacaroteneand anthocyanin contents.
